Name: Hazelnut tartlets
Yield: 12 servings

Directions

Prep. time

1h 20m

Hazelnut sable
- 125 g all purpose flour
- 75 g butter
- 75 g powdered sugar
- 30 g egg (1/2)
- 20 g ground hazelnut
- 1 g salt
- In a bowl, mix the softened butter at room temperature, the sugar, the ground hazelnut, the egg and the salt.
- Next, add the flour and mix it into a uniform dough. Place it on two sheets of baking paper and roll it out with a rolling pin until it is 2 cm thick.
- Then place it on a tray and put it in the fridge for at least 1 hour.
- When the dough has hardened, take it out of the fridge, peel off the sheets of paper and cut out two circles using two greased metal rings 18 cm in diameter. Then cut two strips about 2 cm high and place them on the inside walls of the rings to form our tartlets.
- Trim the excess dough, prick the tartlet bases with a fork and freeze them for at least 1 hour.
- After this time, bake the tartlets in the oven for 25 minutes at 160º C.
- Remove from the oven, unmould the tartlets and leave to cool on a wire rack.
Hazelnut financier
- 100 g egg whites (3)
- 75 g powdered sugar
- 75 g butter
- 60 g ground hazelnuts
- 40 g ground almonds
- 40 g white sugar
- 15 g corn flour
- 15 g egg yolk (1)
- 15 g honey
- 2 g salt
- In a bowl, mix the softened butter, icing sugar, hazelnut and ground almonds, honey, egg yolk, cornflour and salt.
- Meanwhile, whip the egg whites, adding the white sugar gradually until stiff peaks form.
- Now, transfer the mixture to a baking tray or baking dish of about 30cm x 30cm and bake with heat from top to bottom for 12 minutes at 180º C.
- Allow to cool to room temperature and set aside until ready to use.
Praline
- 190 g hazelnuts
- 90 g vanilla or regular white sugar
- 2 g salt
- Place the hazelnuts on a baking tray and toast them for 10 minutes at 150º C.
- Meanwhile, heat the sugar in a saucepan over medium heat until it turns a deep amber caramel.
- Then immediately remove from the heat and transfer the caramel to a baking tray lined with baking paper.
- Let both the hazelnuts and the caramel cool to room temperature and then put everything in a food processor and grind to a smooth, shiny, liquid texture.
Hazelnut cremeux
- 230 g heavy cream (35%)
- 110 g praline
- 60 g egg yolks (4)
- 35 g white chocolate
- 2 g gelatine
- First, hydrate the gelatine in a glass of cold water for 10 minutes.
- In a saucepan, mix the cream and hazelnut milk and heat over medium heat until it comes to the boil.
- Then, pour the hot mixture over our egg yolks, mix, return to the heat and cook over medium heat, stirring constantly with a rubber spatula until it thickens to 82-84º C.
- Then add the hydrated gelatine and pour the hot mixture over the white chocolate in a bowl and mix with a whisk.
- Add the praline and emulsify everything with the help of a hand mixer.
- Transfer the mixture to a bowl and allow to cool to room temperature. Set aside until use.
Assembly
- 100 g dark chocolate (50%)
- 75 g hazelnuts
- First, melt the chocolate in the microwave in short 30-second batches.
- We temper it to 30°C and spread it on a sheet of acetate in a rectangle of about 30cm x 40cm and a thickness of 1-1.5mm.
- When the chocolate starts to crystallise but is still mouldable, mark out two circles with the tartlet moulds we have used previously and leave to crystallise completely.
- On the other hand, we cover the bases of our tartlets with hazelnut cream and then we introduce a disc of hazelnut financier in each one of them, which will be a little smaller than the diameter of the tartlet.
- With the help of a pastry cutter or the back of a nozzle with a diameter of about 3 cm, make holes all over the surface of the financier, as desired, and fill them with praline.
- Now, cover to the rim with more hazelnut cream and put our tartlets in the fridge for at least 1 hour.
- When the cream has become firmer, place the halved hazelnuts over the entire surface of the tartlets and place the chocolate discs on top of each of them.
- Then, with the help of a heat gun or a hairdryer at minimum speed or even in the oven preheated to 100º C we melt the chocolate discs so that they take the shape of the hazelnuts underneath. Optionally, we can let the chocolate crystallise again and, once hard, paint a little edible gold powder on the top of our chocolate discs.
- Store in the refrigerator and leave at room temperature for 20 minutes before serving.

Hazelnut sable

125 g all purpose flour
75 g butter
75 g powdered sugar
30 g egg (1/2)
20 g ground hazelnut
1 g salt

Hazelnut financier

100 g egg whites (3)
75 g powdered sugar
75 g butter
60 g ground hazelnuts
40 g ground almonds
40 g white sugar
15 g corn flour
15 g egg yolk (1)
15 g honey
2 g salt

Praline

190 g hazelnuts
90 g vanilla or regular white sugar
2 g salt

Hazelnut cremeux

230 g heavy cream (35%)
110 g praline
60 g egg yolks (4)
35 g white chocolate
2 g gelatine

Assembly

100 g dark chocolate (50%)
75 g hazelnuts

Hazelnut tartlets

Hazelnut sable

Hazelnut financier

Praline

Hazelnut cremeux

Assembly

Hazelnut sable

125 g all purpose flour
75 g butter
75 g powdered sugar
30 g egg (1/2)
20 g ground hazelnut
1 g salt

Hazelnut financier

100 g egg whites (3)
75 g powdered sugar
75 g butter
60 g ground hazelnuts
40 g ground almonds
40 g white sugar
15 g corn flour
15 g egg yolk (1)
15 g honey
2 g salt

Praline

190 g hazelnuts
90 g vanilla or regular white sugar
2 g salt

Hazelnut cremeux

230 g heavy cream (35%)
110 g praline
60 g egg yolks (4)
35 g white chocolate
2 g gelatine

Assembly

100 g dark chocolate (50%)
75 g hazelnuts

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Tempered chocolate

Hazelnut tartlets

Hazelnut sable

Hazelnut financier

Praline

Hazelnut cremeux

Assembly

Hazelnut sable 125 g all purpose flour 75 g butter 75 g powdered sugar 30 g egg (1/2) 20 g ground hazelnut 1 g salt

Hazelnut financier 100 g egg whites (3) 75 g powdered sugar 75 g butter 60 g ground hazelnuts 40 g ground almonds 40 g white sugar 15 g corn flour 15 g egg yolk (1) 15 g honey 2 g salt

Praline 190 g hazelnuts 90 g vanilla or regular white sugar 2 g salt

Hazelnut cremeux 230 g heavy cream (35%) 110 g praline 60 g egg yolks (4) 35 g white chocolate 2 g gelatine

Assembly 100 g dark chocolate (50%) 75 g hazelnuts

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Hazelnut sable

125 g all purpose flour
75 g butter
75 g powdered sugar
30 g egg (1/2)
20 g ground hazelnut
1 g salt

Hazelnut financier

100 g egg whites (3)
75 g powdered sugar
75 g butter
60 g ground hazelnuts
40 g ground almonds
40 g white sugar
15 g corn flour
15 g egg yolk (1)
15 g honey
2 g salt

Praline

190 g hazelnuts
90 g vanilla or regular white sugar
2 g salt

Hazelnut cremeux

230 g heavy cream (35%)
110 g praline
60 g egg yolks (4)
35 g white chocolate
2 g gelatine

Assembly

100 g dark chocolate (50%)
75 g hazelnuts